SPICY ORECCHIETTE WITH BROCCOLI
Broccoli adds a slight sweetness to this spicy vegetarian dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot.
- While pasta is cooking, heat oil in a large skillet over medium. Add garlic and red-pepper flakes; cook, stirring occasionally, until garlic is golden, 1 to 2 minutes. Add broccoli and 1/2 cup water; season with salt and pepper. Cover and cook until broccoli begins to soften, about 8 minutes. Uncover and continue to cook until water has evaporated and broccoli is crisp-tender, 1 to 2 minutes more.
- To pasta in pot, add broccoli mixture, Parmesan (reserving some for later), and enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with remaining Parmesan.
Nutrition Facts : Calories 438 g, Fat 11 g, Fiber 4 g, Protein 18 g
ONE PAN ORECCHIETTE PASTA
Every year when it's time to go back to school I get inundated with requests from students to post recipes that are super-easy, cost pennies, and require a bare minimum of kitchen equipment. This delicious orecchiette pasta recipe only has a handful of ingredients, is very cheap to make, and most importantly: only uses one pan or pot for the entire procedure.
Provided by Chef John
Categories Main Dish Recipes Pasta
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
- Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
- Stir arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 661.9 calories, Carbohydrate 46.2 g, Cholesterol 59.7 mg, Fat 39.1 g, Fiber 2.5 g, Protein 31.2 g, SaturatedFat 11.7 g, Sodium 1359.8 mg, Sugar 4.4 g
BAKED RICOTTA ORECCHIETTE
Baked ricotta honestly rivals the whole baked feta thing. It's such a simple, easy-to-make dish that's so delicious. Garnish with fresh herbs and/or some freshly grated Grana Padano cheese. Enjoy!
Provided by Jonathan Charbz
Categories Pasta Main Dishes
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cherry tomatoes, zucchini, bell pepper, onion, sun-dried tomatoes, oregano, and garlic in a large, 3-quart baking dish. Drizzle generously with 2 tablespoons olive oil and season with pepper flakes, sea salt, and black pepper. Stir to coat everything. Make a well in the center of the dish and drop in the ricotta cheese. Drizzle the ricotta with remaining olive oil and give it a generous pinch more of pepper flakes, salt, and black pepper.
- Bake in the preheated oven for 40 minutes. Switch the oven to broil at 500 degrees F (260 degrees C) and continue to cook until desired blistering and browning occurs, 2 to 4 minutes more.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes. Drain, reserving 1/2 cup pasta water.
- Remove the baked ricotta dish from the oven and place onto a wire cooling rack.
- Add thyme leaves, then stir the ricotta to break it up. Stir in fresh basil, parsley, and lemon juice. Add the reserved pasta water to loosen things up if needed. Taste and adjust salt if desired. Add the orecchiette and stir until everything is coated. Serve.
Nutrition Facts : Calories 722.1 calories, Carbohydrate 100 g, Cholesterol 33 mg, Fat 24.6 g, Fiber 7.4 g, Protein 28.6 g, SaturatedFat 7.3 g, Sodium 185.5 mg, Sugar 4.9 g
CHICKEN ORECCHIETTE
Orecchiette are born from traditional Apulian cuisine, a region in southern Italy. Here they are also called "strascinate" (from the Italian verb "to drag" ), because they used to be dragged with the thumb on the rolling board to obtain their characteristic curve. If you can find Orecchiette (Barilla makes a good one) try using it...if not, use medium shells.
Provided by Karen..
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta with salt according to package directions.
- Drain and place hot pasta in mixing bowl.
- Pour olive oil and balsamic vinegar over pasta. Add tomatoes, bell peppers, scallions, and chicken; Toss well.
- Add basil, salt, pepper, feta, and Parmesan cheese.
- Toss well and serve immediately.
Nutrition Facts : Calories 589.5, Fat 25.1, SaturatedFat 4.7, Cholesterol 56.2, Sodium 124, Carbohydrate 59.9, Fiber 3.5, Sugar 3, Protein 29.7
BAKED ORECCHIETTE WITH PORK SUGO
In Italian cuisine, a sugo is a gravy or sauce. Here, Ethan Stowell prepares a pork sugo by braising pork shoulder until it almost falls apart, shredding it in a food processor and mixing it with a red-wine-and-tomato sauce; then he bakes it with orecchiette under a topping of Parmigiano cheese until crispy. The dish is an excellent alternative to the usual baked pasta, because it's not as heavy and cheesy but still delicious and satisfying. This recipe by Ethan Stowell, from "10 Entertaining Essentials Satisfying Family Style Dishes." Appeared in F&W Magazine October, 2008
Provided by Manami
Categories Pork
Time 3h55m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Season the pork with salt and pepper.
- In a large enameled cast-iron casserole, heat the olive oil until shimmering.
- Add the pork in a single layer and cook over moderately high heat until the pieces are golden brown all over, about 12 minutes.
- Add the carrots, celery, onion and garlic and cook until softened and browned in spots, about 8 minutes.
- Add the tomatoes and their juices and bring to a simmer.
- Add the red wine and thyme sprigs and cook over high heat until the wine is reduced by half, about 5 minutes.
- Add the stock and bring to a boil.
- Cover and simmer over low heat until the pork is very tender, about 2 hours.
- Using a slotted spoon, transfer the pork and vegetables to a food processor; discard the thyme sprigs.
- Pulse just until the pork is shredded.
- Scrape the shredded pork and vegetables back into the casserole.
- Stir in the chopped parsley, oregano and crushed red pepper and season with salt and pepper.
- Preheat the oven to 375°F.
- In a large pot of boiling salted water, cook the orecchiette until it is still firm to the bite, about 5 minutes; drain well.
- Add the orecchiette to the casserole and toss with the pork sauce.
- Scrape the pasta into a very large baking dish and sprinkle all over with the Parmigiano-Reggiano.
- Bake the casserole in the upper third of the oven for about 35 minutes, until golden brown on top and bubbling.
- Let the baked pasta stand for 10 minutes before serving.
- *The pork sugo can be refrigerated for up to 2 days; reheat before tossing with the orecchiette.
- **Serve with a Green salad and Rich, black-fruited Amarone Classico: 2004 Masi Costasera.
Nutrition Facts : Calories 1042.2, Fat 51.1, SaturatedFat 17.8, Cholesterol 149.8, Sodium 831.4, Carbohydrate 80.2, Fiber 5, Sugar 8.6, Protein 54.4
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DELICIOUS ORECCHIETTE PASTA BAKE BY LIFE IS BUT A DISH
From lifeisbutadish.com
3/5 (1)Estimated Reading Time 3 minsServings 8
- Preheat oven to 350 degrees. Lightly spray a 9×13 baking dish and set aside. Prepare a large pot of water for the pasta and bring to a boil. Meanwhile, in a large pan heat 3 tablespoons of olive oil over medium heat and add peppers and onion. Sprinkle with salt and pepper and cook for 5-7 minutes until they begin to soften. Add garlic and cook another minute.
- To the onion and peppers mixture, add crushed tomatoes, diced tomatoes, tomato paste, 1/2 teaspoon garlic powder, onion powder, dried thyme, and another sprinkle of salt and pepper. Bring sauce to a boil, then simmer on low for 10-15 minutes while you prepare the ground turkey.
- Heat 1 tablespoon olive oil in a pan and add ground turkey. Brown the meat with 1/2 teaspoon salt and 1/2 teaspoon garlic powder. Cook over medium heat, breaking up the meat as it cooks. Once turkey is no longer pink, add it to the sauce with the chopped basil and let it simmer for another 10-12 minutes.
- Add a large pinch of salt to the boiling pasta water and add the pasta. Cook according to package. This happens while the sauce is simmering.
BAKED ORECCHIETTE WITH PORK SUGO RECIPE - ETHAN STOWELL
From foodandwine.com
4/5 Total Time 4 hrsAuthor Ethan Stowell
- Season the pork with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add the pork in a single layer and cook over moderately high heat until the pieces are golden brown all over, about 12 minutes. Add the carrots, celery, onion and garlic and cook until softened and browned in spots, about 8 minutes. Add the tomatoes and their juices and bring to a simmer. Add the red wine and thyme sprigs and cook over high heat until the wine is reduced by half, about 5 minutes. Add the stock and bring to a boil. Cover and simmer over low heat until the pork is very tender, about 2 hours.
- Using a slotted spoon, transfer the pork and vegetables to a food processor; discard the thyme sprigs. Pulse just until the pork is shredded. Scrape the shredded pork and vegetables back into the casserole. Stir in the chopped parsley, oregano and crushed red pepper and season with salt and pepper.
- Preheat the oven to 375°. In a large pot of boiling salted water, cook the orecchiette until it is still firm to the bite, about 5 minutes; drain well. Add the orecchiette to the casserole and toss with the pork sauce. Scrape the pasta into a very large baking dish and sprinkle all over with the Parmigiano-Reggiano. Bake the casserole in the upper third of the oven for about 35 minutes, until golden brown on top and bubbling. Let the baked pasta stand for 10 minutes before serving.
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